Name: Swordfish and Tomato Kabobs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: ¼ cup/6 grams finely chopped fresh Italian parsley leaves; Finely grated zest and juice of 1 lemon; 1 tablespoon red wine vinegar; 1 small shallot, minced; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 4 swordfish steaks, each about 8 ounces and 1 inch thick, cut into 1-inch pieces; 2 cups/275 grams (about 24) grape tomatoes

Ingredients

Marinade

Special Equipment

8 metal or bamboo skewers

Take your grill anywhere

Fire up your grill

Download the app

Instructions

If using bamboo skewers, soak them in water for at least 30 minutes.
In a medium bowl combine the marinade ingredients. Put the swordfish steaks in the bowl, cover, and marinate at room temperature for 15 to 30 minutes while the grill preheats.
Prepare the grill for direct cooking over medium heat (350° to 450°F) .
Prepare the grill for cooking over medium heat (400°F) .
Thread the swordfish and tomatoes alternately on the skewers. Discard any remaining marinade.
Brush the cooking grates clean. Grill the kabobs over direct medium heat, with the lid closed, until the swordfish is opaque in the center but still juicy, 8 to 10 minutes, turning several times. Remove from the grill and serve right away.
Brush the cooking grates clean. Grill the kabobs over medium heat, with the lid closed, until the swordfish is opaque in the center but still juicy, 8 to 10 minutes, turning several times. Remove from the grill and serve right away.